Chocolate Cherry Cookies Recipes

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Top each with a cherry half. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat butter and sugar together in a large bowl with an electric mixer until smooth. Beat eggs into butter mixture one at a time; add vanilla extract and almond extract and mix until smooth.
• Whisk flour, cocoa powder, pudding mix, baking soda, and salt together in a bowl. Stir 1/3 the flour mixture into butter mixture. Repeat with remaining flour mixture, mixing well after each addition. Fold cherries, chocolate chips, and chocolate chunks into dough. Drop cookie dough by the spoonful 2-inches apart onto the prepared baking sheets.
• Bake in the preheated oven until golden and set, 10 to 15 minutes.

Steps:

• Combine flour and cocoa; set aside.
• Beat butter in a med bowl on med speed until softened.
• Add sugar, baking soda, baking powder and salt.
• Beat until well mixed.
• Beat in egg and vanilla, scraping the side of the bowl.
• Gradually beat in flour mixture.
• Shape dough into 1-inch balls.
• Place 2-inches apart on an ungreased cooking sheet.
• Press down the centers with your thumb.
• Drain cherries, reserving juice.
• Place a cherry in the center of each cookie in the depression you made with your thumb.
• Combine chocolate pieces and condensed milk in a small saucepan.
• Cook and stir over low heat until the chocolate is melted.
• Stir in 4 teaspoons of the reserved cherry juice.
• Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
• If the frosting is too thick, thin with additional cherry juice.
• Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
• Cool on cookie sheet for 1 minute.
• Transfer to a wire rack to finish cooling.

Steps:

• In a medium bowl, whisk together the flour, cocoa powder, pink pepper and salt. Set aside.
• Place the butter and 1/3 cup sugar in a large bowl and beat with an electric mixer until light pale and fluffy, about 2 minutes. Add the egg yolks and beat for an additional minute. In two additions, add the flour mixture, beating on low speed until just combined between additions. Pulse in the dried cherries and chocolate chips.
• Place a piece of plastic wrap on a clean, dry surface. Transfer the cookie dough to the plastic wrap, form into a 2-inch-wide log, and wrap tightly. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Using a sharp, thin knife, cut the log into 1/3-inch-thick rounds. Set the cookies on an ungreased baking sheet, spaced 1 inch apart, and sprinkle evenly with the remaining 2 teaspoons sugar.
• Bake until just set, 25 minutes. Cool the cookies completely on the baking sheet before removing to a wire rack.

Steps:

• Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
• Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolates and cherry pieces and ½ tsp salt. Spoon onto non-stick baking sheets in large rough blobs - you'll get 20 out of this mix. Make sure they are well spaced as the cookies grow substantially as they bake. The raw dough can be frozen.
• Bake for 12-14 mins until just golden, but still quite pale and soft in the middle. If baking from frozen, give them a few mins more. Cool on the sheets for 5 mins, then lift onto racks with a fish slice and leave to cool completely.

Steps:

• Combine flour, baking soda, and salt in a bowl.
• Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks.
• Place dough in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.

Steps:

• In a large bowl, cream butter and sugar. Beat in the egg, cherry juice and vanilla. Combine the flour, cocoa, salt, baking powder and baking soda; gradually add to the creamed mixture., Roll into 1-in. balls. Place 2-in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Place a cherry half in each indentation., In a small saucepan over low heat, melt chocolate chips with milk, stirring constantly. Remove from the heat; stir in cherry juice until blended. Spoon about 1 teaspoon over each cherry (frosting will spread over cookies during baking). Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool.

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.

Steps:

• Pre-heat oven to 350 degrees in a large bowl beat butter, sugar, eggs and rum extract until light and fluffy.
• Add flour cocoa, salt, baking powder and baking soda. Beat well.
• Flatten about 1 tablespoon of dough.
• Place a cherry in the middle of the dough and mold the dough around it.
• Roll in sugar and repeat with remaining dough.
• Place cookies 2 inches apart of an un-greased baking sheet.
• Bake for 8 minutes and let cool on rack.
• For glaze whisk ingredients together and spoon over cookies.

Steps:

• Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.
• To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.
• Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.
• Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.
• Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.
• Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.